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Mutagenicity
Mutagenicity: New Horizons in Genetic Toxicology provides an overview of the various applications and studies in the field of genetic toxicology and environmental mutagenesis. The book is composed of selected scientific papers written by experts in the field. The text presents topics on naturally occurring mutagens; occupational carcinogen; and evaluation of cooking methods. Experiments on mammalian cell mutation; chromosomal aberrations; and organisms that can be used as environmental monitors of toxicity are discussed as well. Ecologists, environmental and sanitary engineers, toxicologists, and anyone interested in environmental mutagenesis, genetic toxicology, occupational health, or the regulation of toxic substances will find the book a good source of insight.
Genetic Toxicology
Genetic Toxicology is a comprehensive book covering the historical perspective of genetic toxicology; basic mechanisms of mutations and chromosomal effects; health consequences of genetic damage, including cancer and inheritable mutations; properties of physical, chemical, and biological mutagens; risk assessment of human exposure to genotoxicants; and the current position of some government regulatory agencies in the United States on the issues of genetic toxicology. The book will be a useful reference for students and researchers in toxicology, genetics, cancer biology, and medicine who are interested in the basic and applied principles of genetic toxicology. It will also benefit industrial toxicologists, products registration specialists, and government regulatory specialists with responsibility for the safety evaluation of industrial and environmental agents.
Mutagens in Food
This book describes many different kinds of mutagens that are detected in food, and also discusses various ways to suppress their formation and activities. The mutagens discussed include those of natural origin, those caused by human manipulation of food (e.g., cooking and adding preservatives), and those formed after food has been consumed (e.g., nitrosamines). Other topics include mutagenesis and mutagen-formation inhibitors, contemporary mutagen detection methods, the fate of ingested mutagens, and risk assessments for mutagens as human carcinogens. The book emphasizes cooked-food mutagens, especially the heterocyclic amines, because of their potential as human carcinogens. Researchers and students concerned with mutagens in food will consider this book to be valuable additions to their reference libraries.
Aliphatic Carcinogens
Chemical Induction of Cancer: Structural Bases and Biological Mechanisms Volume IIIA deals with the organic and biochemical principles behind cancer. This volume contains the continuation of Volume IIA, which tackles structure-activity relationships of chemical carcinogens, the effect of chemical reactivity, molecular geometry, and metabolism on carcinogenic activity. Under this is non-conjugated organic compounds. The text is recommended for doctors, organic chemists, and biochemists with an advanced knowledge in biochemistry and organic chemistry and would like to know more the biochemical processes of cancer.
Transformation of Human Diploid Fibroblasts
This comprehensive publication draws together the important aspects of carcinogen-cell interaction. This interesting work describes the regulation of normal cell proliferation, cellular responses to carcinogen damage, the biologic consequences of cellular DNA modification, the structural and genomic changes resulting from carcinogen insult, and the possible involvement of such changes in the conversion of normal human fibroblasts to malignant cells. It presents current reviews with up-to-date literature references and provides critical information from leading investigators that is essential in understanding the biology of human cell transformation. This volume is especially useful to advanced students in genetic toxicology, molecular biologists, and all who are interested in the molecular and macromolecular changes in human cells leading to neoplasia.
Protein Quality and the Effects of Processing
Updated monograph from a symposium held at the Annual Meeting of the American Association of Cereal Chemists in Toronto in Oct. 1986. Focus is on new methods of modifying proteins to improve functionality in foods. Aimed toward students (undergraduate and graduate) and professional food scientists,
Thermal Processing of Food
This is the latest and most authoritative documentation of current scientific knowledge regarding the health effects of thermal food processing. Authors from all over Europe and the USA provide an international perspective, weighing up the risks and benefits. In addition, the contributors outline those areas where further research is necessary.
Cancer Chemoprevention
The ultimate goal of cancer chemoprevention research and development is the identification of pharmaceutical or dietary constituents that will prevent cancer. Cancer Chemoprevention presents the proceedings of a large workshop on cancer chemoprevention that highlights the latest knowledge in the field, in addition to issues and ideas concerning future directions. Retinoids, sulfur compounds, and a large number of many naturally occurring cancer inhibitors in the diet are discussed, including green tea, garlic constituents, citrus fruit oils, and beans and seeds containing protease inhibitors. Compounds that may prevent the formation of carcinogens in food are covered, and the mechanisms by which chemical or dietary agencts produce cancer inhibitors are discussed.
